Pho Saigon Grilled Steak with Egg Roll: The Ultimate Vietnamese Dish

Hey there, food lovers! I’m just your average home cook from the U.S., and today I’m sharing a recipe that’s close to my heart: Pho Saigon Grilled Steak with Egg Roll. This dish combines the rich, aromatic flavors of Vietnamese pho with a juicy grilled steak and a crispy egg roll on the side. It’s a fusion of comfort and excitement that I whipped up after tinkering in my kitchen for weeks. I promise you, this isn’t just another boring recipe—it’s a flavor-packed journey inspired by Saigon street food, adapted for folks like us who love a hearty meal.

When I first tried making Pho Saigon Grilled Steak with Egg Roll, I wanted something that felt authentic but doable with ingredients I could grab at my local grocery store. After a few tries (and a couple of burnt steaks—oops!), I nailed it. This dish isn’t just about eating; it’s about savoring every bite, from the tender beef to the crunchy egg roll dipped in a tangy sauce. Stick with me, and I’ll walk you through how to make this ultimate Vietnamese dish right at home.

Why This Dish Stands Out

Let’s talk about what makes Pho Saigon Grilled Steak with Egg Roll so special. Pho is traditionally a noodle soup with slow-simmered broth, but I decided to switch things up by pairing it with a sizzling grilled steak instead of the usual thinly sliced beef. Then, I added a homemade egg roll because, let’s be real, who doesn’t love a crispy sidekick? It’s a bold twist that keeps the spirit of Vietnamese cuisine while adding a little American flair.

The magic of Pho Saigon Grilled Steak with Egg Roll lies in its balance. You’ve got the deep, spiced broth that warms your soul, the smoky char of the steak that screams summer BBQ, and the golden egg roll that brings texture to every bite. I’ve spent hours perfecting this combo, and it’s now a go-to for my family dinners. Whether you’re a pho newbie or a seasoned fan, this dish has something for everyone.

Ingredients You’ll Need

Before we dive into cooking, let’s gather what you need for Pho Saigon Grilled Steak with Egg Roll. I’ve kept it simple—no hunting for rare spices here! Everything’s easy to find, and I’ll break it down into sections for the pho, steak, and egg roll. Don’t worry; I’ve tested this recipe a dozen times to make sure it works with stuff you can snag at any supermarket.

Here’s the lineup:

For the Pho Broth:

• 8 cups beef broth (store-bought is fine!)
• 1 onion, halved
• 2-inch piece of ginger, sliced
• 2 cinnamon sticks
• 3 star anise
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles

For the Grilled Steak:

• 1 lb flank steak
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• Salt and pepper to taste

For the Egg Roll:

• 6 egg roll wrappers
• 1 cup shredded cabbage
• ½ cup shredded carrots
• ¼ lb ground pork
• 1 tsp soy sauce
• Oil for frying

Garnishes:

• Fresh cilantro, lime wedges, bean sprouts, hoisin sauce

With these ingredients, you’re set to create Pho Saigon Grilled Steak with Egg Roll that’ll impress anyone at your table. Let’s move on to the fun part—cooking!

Step-by-Step Cooking Instructions

Now, let’s get cooking! I’ll guide you through making Pho Saigon Grilled Steak with Egg Roll step-by-step. Don’t stress if you’re not a pro in the kitchen; I’m no chef either—just a regular cook who loves good food. Follow along, and you’ll have this dish ready in about an hour.

Step 1: Make the Pho Broth Start by heating a large pot over medium heat. Toss in the onion halves and ginger slices, letting them char for 5-7 minutes. Add the beef broth, cinnamon sticks, star anise, fish sauce, and sugar. Bring it to a boil, then simmer for 30 minutes. This is the heart of Pho Saigon Grilled Steak with Egg Roll, so let those flavors meld!

Step 2: Grill the Steak While the broth simmers, marinate your flank steak with soy sauce, sesame oil, garlic powder, salt, and pepper. Let it sit for 15 minutes. Fire up your grill (or a grill pan if you’re indoors) to medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, then let it rest. The smoky flavor elevates Pho Saigon Grilled Steak with Egg Roll to a whole new level.

Step 3: Prepare the Egg Rolls In a skillet, cook the ground pork with soy sauce until browned. Mix in the cabbage and carrots, cooking until soft. Spoon about 2 tablespoons of this filling onto each egg roll wrapper, roll ‘em up tight, and fry in hot oil for 2-3 minutes per side until golden. These crispy bites are the perfect sidekick to Pho Saigon Grilled Steak with Egg Roll.

Step 4: Assemble the Dish Cook the rice noodles according to the package, then divide them into bowls. Strain the broth and ladle it over the noodles. Slice the steak thin and place it on top, then add an egg roll on the side. Garnish with cilantro, bean sprouts, and a squeeze of lime. Your Pho Saigon Grilled Steak with Egg Roll is ready to enjoy!

Nutritional Breakdown

Wondering about the calories in Pho Saigon Grilled Steak with Egg Roll? I’ve got you covered with a handy table. This is based on one serving (makes about 4), so you can plan your meal guilt-free.

This Pho Saigon Grilled Steak with Egg Roll is hearty but balanced—perfect for a satisfying dinner. Adjust portion sizes if you’re watching calories, but trust me, it’s worth every bite.

Tips for the Best Results

Want to nail Pho Saigon Grilled Steak with Egg Roll on your first try? Here are some tips from my kitchen to yours. I’ve learned these the hard way (burnt egg rolls, anyone?), so you don’t have to!

• Broth Boost: Toast the spices in the pot before adding broth for extra depth in your Pho Saigon Grilled Steak with Egg Roll.
• Steak Secret: Let the steak rest for 5 minutes after grilling to keep it juicy.
• Egg Roll Hack: Seal the wrappers with a dab of water to prevent unraveling while frying.

These little tricks make Pho Saigon Grilled Steak with Egg Roll a standout dish every time. Play around with them and find what works for you!

Why You’ll Love This Recipe

By now, you’re probably drooling thinking about Pho Saigon Grilled Steak with Egg Roll—and I don’t blame you! This recipe is a labor of love that brings together bold flavors, simple steps, and a taste of Vietnam right in your kitchen. It’s not just food; it’s an experience that’ll have your friends begging for seconds.

What I love most about Pho Saigon Grilled Steak with Egg Roll is how versatile it is. Swap the steak for chicken if you prefer, or make it veggie-friendly with tofu. The broth is so good you’ll want to sip it solo, and those egg rolls? They’re addictive. It’s a dish that’s earned a permanent spot in my recipe book, and I bet it’ll do the same for you.

Final Thoughts

There you have it—my take on Pho Saigon Grilled Steak with Egg Roll, the ultimate Vietnamese dish with a twist. As a regular U.S. cook, I’ve poured my heart into making this recipe approachable, delicious, and unique. It’s not some copy-paste job; it’s a creation born from trial, error, and a whole lot of taste-testing.

So, grab your apron, fire up the stove, and give Pho Saigon Grilled Steak with Egg Roll a shot. It’s a meal that’s sure to impress, whether you’re cooking for yourself or a crowd. Let me know how it turns out—I’d love to hear your stories from the kitchen!